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Cast iron cookware > anything else I have ever purchased
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Join Date: Jul 2005
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...no really, I love my cast iron skillets and griddle more than anything else I have purchased. I purchased it 2 years ago when my teflon pans were bad so I went to a local shop and I was getting ready to reach for another and some old dude told me to put that sh*t down and handed me a heavy cast frying pan (10"). I asked why and he told me not to ask questions and buy it. Price was dirt cheap so I did.
Came home without reading instructions and cracked an egg into it with just a little oil I had rubbed before that and it stuck like glue. Was dissapointed so I read the instructions and I realized I needed to season it. I did that and today, 2 years later I can honestly say I'm happier with this simple purchase than anything else becuase I cant fault it for anything. Does everything I ask it and more without complaining Food tastes better too. It was almost free too!
Well I'm off to go hug the set of them (8", 10" and 12") and then make me some dinner.
LOL wanted to share my only purchase that gets better and better the more I use it.
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Posting Junkie
Join Date: Apr 2007
Location: Iowa, how long can this be? Does it really ruin the left column spacing?
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Cast iron rules. Excellent for cooking. Excellent for home defense.
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Curse your sudden but inevitable betrayal!
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I got a ton of cast iron pots and pans. Many of them bought second hand on fleamarkets in rural Ontario and the South of France. There's nothing better. I've got one pan that I use just for eggs. It's seasoned to such a shine that everything just glides out of it.
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Originally Posted by Laminar
Your car doesn't?
No not really... but the thing that comes second to being the best thing I've purchased is my 50w per channel stereo power amplifier. It may as well be made of cast iron too
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Thats sweet. I have not purchased any second hand but I see absolutely nothing wrong with it. If I ever see a cast iron dutch oven, I'm picking that up too. I too like you have an egg pan thats cast. Its an 8" one. I use it for sunny side up, scrambled, ommelettes..etc.
I've pretty much tossed all my other skillets away. I got these cast ones and I've got a few stainless pots and thats about it for my cooking tools.
One thing I've also noticed is that I can cook at lower heat as well (or at least heat according to the dial on the stove). I get the same effect with the dial on '3' where as before with the teflon one, I had to have it at '4' lets say. Seems more efficient I guess.
Originally Posted by Mastrap
I got a ton of cast iron pots and pans. Many of them bought second hand on fleamarkets in rural Ontario and the South of France. There's nothing better. I've got one pan that I use just for eggs. It's seasoned to such a shine that everything just glides out of it.
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Posting Junkie
Join Date: Apr 2007
Location: Iowa, how long can this be? Does it really ruin the left column spacing?
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Originally Posted by svtcontour
No not really... but the thing that comes second to being the best thing I've purchased is my 50w per channel stereo power amplifier. It may as well be made of cast iron too
I have a Kenwood KAC-8452. Two channels push two Infinity Kappas at 100W/2ohms each, and the other two channels are bridged to an Infinity 1050W at 200W/4ohms.
Here's what it looked like in my Mystique:
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Moderator Emeritus
Join Date: Apr 2001
Location: Wasilla, Alaska
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Originally Posted by svtcontour
I've pretty much tossed all my other skillets away. I got these cast ones and I've got a few stainless pots and thats about it for my cooking tools.
I need new skillets.. I'm trying to decide between stainless and cast iron.
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Hey, Alaskan. Where the hell have you been? Long time no see.
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Thats a pretty big amp you got there. How old is it? I'm really old school so I've got these two old Orion HCCA amps waiting to go in one day. Will drive a single 10" bandpass thats venting through the rear deck and 6", 3" and tweet in each door. Remember these? Yes... i'm old. LOL
http://powerthings.com/pics/orion.jpg
As for my 50 WPC power amp for home, its this beast from the late 80's. Its gotta have the the largest watts I've ever heard because it definitly doesnt sound or drive speakers like any 50wpc I know of...
http://powerthings.com/pics/threshold/1.jpg
http://powerthings.com/pics/threshold/2.jpg
The home amp was an ebay purchase from ages ago. I think ebay was fairly new when I purchased it.
Originally Posted by Laminar
I have a Kenwood KAC-8452. Two channels push two Infinity Kappas at 100W/2ohms each, and the other two channels are bridged to an Infinity 1050W at 200W/4ohms.
Here's what it looked like in my Mystique:
(
Last edited by svtcontour; Nov 14, 2007 at 12:55 AM.
)
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Posting Junkie
Join Date: Apr 2007
Location: Iowa, how long can this be? Does it really ruin the left column spacing?
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Originally Posted by svtcontour
Thats a pretty big amp you got there. How old is it?
I bought it new in August of '06. I think it retails for something like $120-$150 now, I picked it up for about $130 back then.
Since I bought all of that I've had to replace the sub once under warranty, and I'm pretty sure the new one they sent me is on its way out, too. I think I play my music too loud...
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I had one stainless skilet but I wasnt using enough oil so everything stuck to it. I'd rather not use more oil than I have to so for health reasons, I think the cast might be better... at least I think it is.
Originally Posted by AKcrab
I need new skillets.. I'm trying to decide between stainless and cast iron.
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OP, I've been getting into cooking a bit for the first time in my life, and I've been googling the mess out of cast iron cookware, thinking about following you. This thread is a surprise hit with the Jawbone.
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It takes a while to heat up. That's a fault.
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Originally Posted by StrengthDesign
It takes a while to heat up. That's a fault.
It's not a fault, it's how cast iron works. Matter of fact, it's a feature. Once it is hot it will hold an even heat for a long time. If you want control and rapid temperature changes (for example when cooking fish au point) then cast iron is not the way to go. Aluminum or copper would be your choice.
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Mac Elite
Join Date: Sep 2003
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The key to cast iron is the seasoning. I've got some stuff that has been in the family for at least 80 years (dunno if my grandmother bought it new or if it was a hand me down) and it is still going on the original seasoning. Using soap can break down the seasoning and putting it in the dishwasher isn't recommended. Handwashing with hot water and a plastic scraper will keep the seasoning in good shape and will make it last forever.
I bought some additional cast iron 20 years ago and seasoned it with oil, which worked okay. I buffed the oil seasoning down and reseasoned it with shortening, and that was a little better. I buffed that down and reseasoned it with lard and that was the shizzle. Still cooks up nice. My recommendation is season it with good old animal fat and skip oil and shortening.
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Curse your sudden but inevitable betrayal!
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Professional Poster
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Originally Posted by Mastrap
It's not a fault, it's how cast iron works. Matter of fact, it's a feature. Once it is hot it will hold an even heat for a long time. If you want control and rapid temperature changes (for example when cooking fish au point) then cast iron is not the way to go. Aluminum or copper would be your choice.
I suppose it may take longer to heat, everything else being equal, but on our Aga, water boils much faster in cast iron than anything else.
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Originally Posted by Rev-O
The key to cast iron is the seasoning. I've got some stuff that has been in the family for at least 80 years (dunno if my grandmother bought it new or if it was a hand me down) and it is still going on the original seasoning.
I also have a cast iron pan that is at least 80 years old. It was a wedding gift to my great-grandmother. Love it.
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Clinically Insane
Join Date: Dec 2000
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Originally Posted by Rev-O
Cast iron rules. Excellent for cooking. Excellent for home defense.
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Originally Posted by Mastrap
It's not a fault, it's how cast iron works. Matter of fact, it's a feature. Once it is hot it will hold an even heat for a long time. If you want control and rapid temperature changes (for example when cooking fish au point) then cast iron is not the way to go. Aluminum or copper would be your choice.
How about aluminum with a stainless liner so I don't get alzheimers?
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Cast iron for the win. Teflon and aluminium scare me....
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Originally Posted by StrengthDesign
How about aluminum with a stainless liner so I don't get alzheimers?
Just go for anodized aluminum and all will be well.
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aside from cooking any tomato based sauces, cast iron is great. don't do any acidic cooking in cast iron pots/pans. for example, my chili only touches stainless.
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Originally Posted by Mastrap
Just go for anodized aluminum and all will be well.
Yeah, we use a brand called Calphalon. Very heavy, thick aluminum without any non-stick coating and they work great. Had them for years. My wife is a serious cook, but i appreciate the look and feel of the pots.
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__________________________________________________
My stupid iPhone game: Nesen Probe, it's rather old, annoying and pointless, but it's free.
Was free. Now it's gone. Never to be seen again.
Off to join its brother and sister apps that could not
keep up with the ever updating iOS. RIP Nesen Probe.
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What Lodge puts out theses days is pretty bad compared to what Griswold put out 50 years ago. Ebay is your friend.
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I GOT WASTED WITH PHIL SHERRY!!!
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My cast iron griddle for camping is from Cabelas (Cabelas name on it). I wonder if it is a Lodge product and re-branded?
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Originally Posted by Mastrap
Just go for anodized aluminum and all will be well.
You can wear through it, though.
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Clinically Insane
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Cast iron is awesome.... for specific uses. For example I love to use cast iron griddles for pancakes.
However, my favourite general usage cookware is stainless steel with a copper core. Failing that then stainless steel with an aluminum core.
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I think this is not an issue when the pot or pan is properly seasoned. I have one noname pan from before but its deeper... some cheap made in china thing but I have made chili and pasta sauces and the flavor is fine and the seasoning doesnt seem to be affected either.
If a skillet or pan is just freshly seasoned, then it may flake off. Supposedly certain oils season better. I actually use bacon fact to season (2Hrs in a 400F oven)
Originally Posted by residentEvil
aside from cooking any tomato based sauces, cast iron is great. don't do any acidic cooking in cast iron pots/pans. for example, my chili only touches stainless.
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